Nestled against the backdrop of Victoria Harbour and Hong Kong Island, Hung Tong effortlessly melds traditional Cantonese flavours with a modern touch, paying homage to Hung Hom's storied past. The restaurant’s ambience, a thoughtful blend of contemporary and traditional decor, echoes the area’s vibrant history, offering cosy corners for guests to savour their meals.
At the helm is esteemed executive Chinese chef Ken Yu, who is celebrated for his expertise in contemporary Chinese cuisine. Known for his passion for reinventing Cantonese classics, Yu skilfully marries innovation with tradition, sourcing only the finest ingredients from around the globe. His culinary artistry brings each dish to life, in taste and presentation, reflecting his commitment to a dining experience that exceeds all expectations.
Discover a journey of refined flavours at Hung Tong, where each dish tells a story of culinary craftsmanship and reimagined tradition. Meticulously crafted by Yu, the premium dinner set menu promises to elevate your dining experience and delight your palate.
(Photo: courtesy of Hung Tong)
(Photo: courtesy of Hung Tong)
Highlights of the Menu
- Barbecued premium pork with maple syrup: pork shoulder, chosen for its ideal balance of fat and lean, that is caramelised with maple syrup. This dish exudes a fragrant aroma and a delicate sweetness.
- Deep-fried Wagyu beef cheek: a contrast of a crispy exterior and tender interior with deep-fried Australian Wagyu beef cheek. This dish offers a rich, lingering flavour.
- Braised abalone (six heads) with goose web in oyster sauce: tender abalone and succulent goose web enveloped in a rich, savoury oyster sauce—a delicacy that exemplifies the finesse of Cantonese cuisine.